While I made these sweet potatoes with only a hint of sweetness to serve as a side dish (or snack), these could easily pass as dessert with a little extra maple syrup in the filling and a dollop of coconut whipped cream on top!
Twice Baked Sweet Potatoes
Serves 4 as a side
2 small sweet potatoes
1 1/2T creme fraiche
1t + 1T maple syrup, divided
dash of cayenne pepper (I imagine a little chipotle in adobo would also be nice)
2T rolled oats
2T whole wheat pastry flour (or white whole wheat)
3 slices cooked bacon, chopped
1T flax seed
3T chopped, pitted medjool dates
2T cold butter, cut into pieces
Preheat oven to 350deg.
Using a fork, pierce each sweet potato 5-6 times in different places. Rub with a little olive oil, and then place on a foil-lined baking sheet. Bake 45-50min, until the sweet potatoes are fork-tender. Set aside on a cutting board ~10min, until cool enough to handle.
Cut each sweet potato in half lengthwise and gently scoop out the flesh, leaving ~1/8" layer of sweet potato. Arrange sweet potato skins into a gratin dish or other oven-save serving dish. Add the flesh to a bowl, along with creme fraiche. Mash well, then season to taste with salt, freshly ground pepper, a dash of cayenne and maple syrup (I used a little less than 1t). Evenly divide sweet potato mixture between sweet potato skins.
To prepare the bacon streusel topping, add oats, flour, bacon, flaxseed and dates to a small bowl. Mix well with a fork, making sure to break up any dates stuck together. Add maple syrup and butter, then rub mixture together with your fingers to evenly distribute. Top sweet potatoes with the bacon streusel and bake 15-20min, until warmed through and fragrant.
What is your favorite way to enjoy meat and potatoes? Check out Lazaro Cooks for the roundup on Wednesday for more creative ideas!